Dry roast cumin seeds and set aside. Dry roast groundnuts, remove the skin and crush them coarsely in a pestle. Boil potatoes, peel, chop and keep ready.
Wash and soak fine tapioca pearls for 45 minutes. Add enough water so that pearls are completely touching the water, but not too much.
The pearls will absorb the water and will be soft and mushy.
Add chopped chillies, potatoes, roasted cumin seeds, crushed black peppercorns.
Add broken groundnuts.
Add rock salt and mix everything together.
Our mixture is ready to be fried.
Heat oil in an appam pan.
Make rounds to the appropriate size of the cavities in your pan.
Put in the pan. Fry until golden colour.
See how soft the bombs have cooked.
Add chutney ingredients in a mixer jar and grind to fine paste.
Like this.
Delicious, quick and healthier sabudana wades are ready to eat.
